Scrambled Eggs and Apsparagus
photo by Charlotte J
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb asparagus, trimmed of tough ends
- 2 cups egg substitute or 10 large eggs, beaten with 2 tbs water
- salt and pepper
- 1 tablespoon basil leaves, minced
- 1 teaspoon butter
- 4 ounces neufchatel cheese, cut into 1/2 in pieces
- 1⁄2 cup shredded mozzarella cheese
- 3 tablespoons grated parmesan cheese
directions
- Bring one inch of water to a boil in a large saucepan. Meanwhile cut asparagus into one inch pieces. Add asparagus to boiling water and cook until barely tender, 2-3 minutes. Drain and set aside. Beat egg substitute, salt and pepper to taste and the basil until well blended.Heat a large non stick skillet. Add butter and spread to cover skillet. Add the egg substitute; sprinkle with the neufchatel cheese. As the egg sets, use a large spatula to softly scramble eggs. When eggs are still a little runny, add the asparagus, the mozzarella and parmesan. Keep on scrambling eggs until set to your taste. Serve garnished with more basil, if desired.
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RECIPE SUBMITTED BY
I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down.
I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years.
I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them!
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